Directions

Heat skillet until hot. Season tuna with Essence. Place tuna in skillet and drizzle top with olive oil. Sear the tuna for 1 minute on each side. Remove from skillet and place on a cutting board. For the escabeche, in a bowl mix together the tomato and onion. Then add the lemon and lime juice. Mix well, and add jalapeno and salt and pepper to taste. Slice 3 pieces of tuna and place on a serving plate and top with croutons. Chop the remaining tuna into 1/2-inch pieces and add to the escabeche. Mound remaining escabeche on to the serving plate. Serve immediately.